The Gooiest *Moist* Chocolate Cake (Dairy & Gluten Free)

vegan-gluten-free-chocolate-cake

Using the worst *moist* in the title was absolutely necessary.

Yoga & Cake Club is back, and I can’t wait to create and share my new and old recipes with you. Yoga makes me happy, as does cake. I reckon both are soothing to the soul, so why not combine the two? Magic.

This particular chocolate bake of dreams is an all time fave of mine. Originally whipped up in my university kitchen in prep for a chums 21st birthday celebrations, it has been a regular ever since. Perfect for gluten / dairy free pals, or just any pal who likes a MOIST cake. Sorry, this word will most likely appear another four times at least. #Moist

This particular bake was for my wonderful, badass women at The Work Club. We devoured a few slabs before our practice, gobbled after practice and I gotta say, it was a bit of alright…

gluten-free-dairy-free-chocolate-cake

If you fancy giving it a whirl… Here’s what ya need:

5 free range eggs

200g dairy free butter (I used Vitalite)

200g soft brown sugar

200g dark chocolate

200g ground almonds

1 tsp vanilla extract

Icing:

1 packet of coconut cream (dissolve this in some hot water before whizzing up)

1 tub coconut yoghurt

100g choc of choice (melted)

Strawbs & raspberries to top if ya wanna push the boat out

Pre heat your oven to 175-180C on fan, scrape your hurrrr back and get stuck in.

the-work-club-london

First up, melt together your dark chocolate and butter using a bain-marie (A.K.A big pan on top of small pan with simmering water). when nice n smooth, add in your ground almonds then pop on the side to cool.

Now for the nitty gritty. Crack ‘n’ separate four of your eggs. Pop whites in a mixing bowl for later and add the yolks and the remaining egg into the sugar. drizzle in your vanilla, mix it all up till combined and add to the chocolate mixture.

Pop some music on and get whisking those egg whites until they form ‘stiff peaks’ apparently – the ultimate test being to tip the bowl over your heard without an eggy mess. Gently fold into the mix.

Spoon into a preferably non stick spring form, lined and buttered baking tin for around 45 minutes.

Have a little boogie and prep your icing by dissolving the coconut cream in a little hot water until smooth, whipping it together with cold coconut yoghurt then gradually adding your melted chocolate. Stick in the fridge to cool down and thicken.

After about 30-40 minutes, have a ganders and see if your cake is almost ready. If so, take it out and leave to cool for 10. Pile on your icing, berries, transport to your nearest yoga class and enjoy!

gluten-free-dairy-free-chocolate-cake

Immy x